This delicious loaf was inspired by the idea of a babka. It’s got a similar filling in an enriched dough, but it’s much easier to make as it shaped into a simple ring.
You could change the fillings to fruit, or jam or custard for instance, but who doesn’t like chocolate hazelnut spread with an almond frangipane paste?
And it does use a small quantity of sourdough starter, for flavour, but you could easily leave this out if you don’t have any on hand.
500g strong flour
7g instant yeast
50g caster sugar
50g sourdough starter
1 large free range egg beaten
60g ground almonds
1 large free range egg
1/2 teaspoon almond essence
150g chocolate hazelnut spread – store bought
Juice of 1 orange
75g icing sugar
For the dough, put all the dough ingredients except the butter into the bowl of an electric mixer such as a KitchenAid. Mix with a dough hook or wooden spoon to a rough dough, cover and leave for 30 minutes to autolyse.
Knead the dough using the dough hook of the electric mixer for about 10 minutes or until smooth and elastic.
Add the butter, in small pieces, which needs to be very soft. You can soften the butter in the microwave. Mix using the dough hook until the dough is smooth, soft and windowpanes.
Cover the dough with cling wrap and leave to prove somewhere warm for 2-3 hours. The dough should have risen, if not quite doubled in size.
Make the frangipane filling while the dough is proving. Put all the ingredients into a food processor and pulse until all the ingredients are blended and smooth. You could also mix this by hand, it just takes a bit more work.
Line a large baking tray with baking paper. Remove the proven dough from the bowl onto a lightly floured board. Using floured hands, gently stretch the dough to a large rough rectangle.
Spread the frangipane over the rectangle, then the hazelnut chocolate spread on top of the frangipane.
Roll the dough up along the long side, then join the ends of the roll to make a circle. Move the ring to the baking tray.
Put the tray into a large plastic bag to prove. Place into the fridge overnight or for 8-12 hours.
Half an hour before baking, preheat the oven to 160 degrees C fan or 180 degrees C non fan forced. Add a cast iron pan of water to the bottom of the oven to create steam for baking.
Take the tray out of the plastic bag and place in the oven. Bake for 30-35 minutes, or until the Kugelhopf is golden brown but not burnt.
Once baked, remove from the oven.
To make the orange drizzle, mix the orange juice with the water and icing sugar. You may need more or less icing sugar – use enough to make an icing of dripping consistency.
Spoon the drizzle over the top of Kugelhopf.
Eat on the day – although the Kugelhopf will keep well as it so rich!
This egg rich loaf, part bread, part cake, laden with colourful glacé fruit and flaked almonds is a truly festive bake for religious occasions, such as Easter.
It’s an Austrian recipe, called “Bischofsbrot”, the name alluding to its Christian origins.
I became interested in this recipe after reading about in a publication of Sydney Living Museums, that wonderful organisation that looks after many historic properties in Sydney and NSW. The link to the original recipe is here.
The recipe comes from Rose Seidler’s recipe collection. Rose was the mother of the renowned architect Harry Seidler, whose family emigrated to Australia in 1946. There are a number of Rose’s recipes written in German in the SLM collection.
Curator and colonial gastronomer at SLM, Dr Jacqui Newling has researched and baked the recipe, from a translation by Avril Vorsay. This certainly whetted my appetite to give it a go!
It’s a pretty simple recipe – the hardest part is probably separating the eggs. It’s traditionally baked in a loaf tin, but I baked mine in 16cm/6.5 inch springform tin. This made a higher, round loaf.
Another thing to remember is that you need to wait a day before you cut it. I guess that patience is a virtue!
Ingredients 140g butter, softened, + 1 teaspoon extra butter to grease the baking pan 140g icing sugar, sifted +extra to dust the loaf after baking 6 eggs, separated 200g glacé fruit, diced* Zest of 1 small lemon* 100g slivered or blanched almonds 140g plain flour, sifted, + 1 tablespoon extra to dust the fruit
*You can replace the glacé fruit with a mixture of colourful dried fruit such as apricots, apples, sultanas and cranberries, soaked in freshly boiled water for 15 minutes and then well drained. Replace the lemon zest with store-bought mixed peel for additional citrus flavour, colour and texture. Note: Bishop’s bread needs to be made a day before serving.
Preheat oven to 180°C (or 160°C fan forced). Grease the base and sides of a loaf tin* with 1 teaspoon of butter and dust with a little flour.
Cream the butter and icing sugar together in a large bowl until light and fluffy, then beat in the egg yolks one at a time. Dust the fruit and zest with a tablespoon of flour and toss to lightly coat the pieces (this helps to prevent them sinking to the bottom of the cake). Stir the fruit and the almonds into the bowl, and fold in half the flour. Whisk the egg whites until stiff, then fold them through the batter with the remaining flour, being careful not to overwork the batter.
Pour the batter into the loaf tin and bake for 40–50 minutes, or until the loaf is nicely browned on top and cooked through. Test by inserting a skewer into the centre of the loaf – the skewer should come out clean and dry.
Allow the loaf to cool in the tin for 5 minutes, then transfer it to a wire rack and dust it with the sifted extra icing sugar.
Note: Once completely cooled, store the loaf overnight in a container covered with a cloth. Do not slice until the next day.
A very exciting time in the Quirk and the Cool kitchen! I have recently acquired an Akarsrum mixer from the incredible people at Blackwood Lane in Melbourne in Victoria. It’s Swedish, and an incredibly efficient and powerful machine, particularly for producing dough.
So it seemed appropriate to make something Swedish for the first use of the machine!
I love sweet rolls, scrolls and buns, but I haven’t yet made kanelbullar (cinnamon buns) or kardemummabullar (cardamom buns).
This recipe is adapted from the Ankarsrum cook book, and is technically a cinnamon bun recipe. But I think the cardamom flavour is outstanding, so I’m calling these cardamom buns.
The Ankarsrum performed well with making the enriched dough. And making and shaping the knots was pretty easy.
Well done to my Ankarsrum mixer!
Here is my tweaked recipe for the rolls. I halved the quantities and added in a whole egg. You might like to bake at a slightly lower temperature. I baked the rolls pictured at 220 degrees C which was a little too hot.
It goes without saying that you could follow this recipe in a KitchenAid or similar.
75g softened butter
1 free-range egg, beaten
420g strong flour
1 teaspoon ground cardamom seeds
7g instant yeast
100g very soft butter
1/2 beaten free-range egg, for brushing
2 teaspoons Demerara or raw sugar
1 tablespoon cinnamon
Mix the soft butter, sugar and egg together in your mixer, to just incorporate. Add the milk, and mix to combine.
Put the flour into a bowl, and stir in the ground cardamom seeds. Put the yeast on top of the flour, and the salt on the opposite side.
With the mixer on low speed, add the flour mixture a little at a time to the mixer bowl. Continue to knead until the dough is soft and elastic and passes the window pane test.
Cover the dough with a plastic bag, towel or my favourite, a plastic shower cap. Leave to prove in a warm place for 1 hour.
Meanwhile make the filling by mixing the butter, sugar and cinnamon together with a palette knife until it’s a smooth paste.
The dough should now have doubled in size. Remove the dough and place on a floured board or bench. Gently roll the dough to a large rectangle about 45 x 30 cm.
Spread the filling over the whole rectangle. Halve the rectangle, putting the long sides together, to make a smaller rectangle 45 x15 cm. Cut into 12 strips. You will have enough dough to trim the uneven ends. You can bake these as scraps!
Pull each strip lengthwise, twist several times, and form into a knot. There are videos on YouTube that can help you if you’re not sure – that’s what I used.
Place on a baking tray lined with baking paper, cover with a large plastic bag or tea towel, and leave to prove for an hour.
15 minutes before baking, preheat your oven to 220 degrees C, or 210 degrees C if you want your buns less “well done”.
Brush the proved buns with beaten egg and sprinkle with sugar. Place the baking tray into the oven and bake for 10 minutes.
Remove from the oven. Serve them warm as is or spread with a little salted butter.
Best eaten on the day, but they microwave beautifully a day or so later!
Sweet or savoury, scrolls are one of my favourite yeast based products to make. These scrolls are packed with streaky beacon, cheddar cheese and chilli/tomato/barbecue sauce. A perfect snack or quick breakfast on the go.
Make a basic enriched dough and fill it with the above ingredients, and bake into luscious scrolls.
500g strong flour
2 free-range eggs
150g streaky bacon
75g good cheddar cheese
2 tablespoons tomato chutney
1 tablespoon sweet chilli sauce
1 tablespoon barbecue sauce
1 free-range egg, beaten
1 teaspoon sweet chilli sauce
Put the strong flour into the bowl of an electric mixer fitted with a dough hook or into a large mixing bowl if kneading by hand. Add the instant yeast and salt, making sure the yeast and salt are on opposite sides of the bowl. Add the milk which you have warmed to tepid (microwaving is easy) and the beaten eggs. Mix by hand into a rough dough, even if you’re going to use the dough hook in the next stage.
Cover the bowl with a tea towel or my favourite, a plastic shower cap, and rest for 20 minutes. Then move the bowl to the mixer and knead with the dough hook until the mixture is smooth and starting to develop some elasticity, about 5 minutes. Add the butter in small pieces, then knead again for about 5 minutes, using the mixer until the butter is thoroughly incorporated, the dough is smooth and you can achieve the “windowpane” effect. That is, you can pull some of the dough off the dough hook, between two fingers, stretching it so that it’s translucent.
If you are kneading by hand, you will knead to work the dough really well, in both stages, to get it to the desired silky, elastic stage.
Cover the bowl again and leave in a warm place to prove for about an hour, until the dough is doubled in size. You ideally need a temperature of about 25 degrees C.
You can prepare the filling while the dough is proving. Put the bacon rashers in a cold frying pan and heat up on medium, cooking the bacon rashers slowly, until they are nicely crisp. Remove from the pan and cool to room temperature. Finely chop the bacon rashers.
Grate the cheese and put aside. Combine the chilli, tomato and barbecue sauces in a small bowl.
Once the dough is risen, take the dough out of the bowl onto the bench top or ideally a large wooden board. Flour the bench top or board liberally with flour. Flour a rolling pin and roll the dough into a large rectangle, as large as you can go, with the dough ending up about 1/2 cm thick. My dough rectangle is usually about 30cm in width by 40-50cm in length.
Liberally spread the sauce mixture over the dough rectangle. Scatter the chopped bacon and grated cheese on top of the sauce.
Now carefully roll up the dough along the long side. Using a sharp knife, slice the dough into 18 pieces. These are mini scrolls – if you wanted bigger ones, slice into 12 pieces.
Line a large baking tin or tray with baking paper. Carefully place each slice, cut side up, into the tin or tray, fitting them snugly together.
Place the tin or tray into a large plastic bag. Put the tin or tray into the fridge, and leave for 8-12 hours overnight.
When ready to bake, preheat your oven to 180 degrees C fan forced, or 200 degrees C non fan forced.
Remove the plastic bag from the tin/tray. With a pastry brush, glaze the scrolls with the egg chilli mixture. Place into the preheated oven and bake for 20 minutes or until the scrolls are risen and and nice and brown.
What to do with a couple of over ripe pears? Put them in a loaf of course and add sour cherries for a tangy flavour. And almond extract goes really well with both these ingredients!
A couple of things to say about this loaf. First, it’s an all-in-one loaf, and made in the food processor too. So it’s super simple. Believe me, the all-in-one method produces great results!
Secondly, I have been very interested in the Queen of Baking Mary Berry’s advocacy of baking spread, rather than butter, in cakes. I’ve used baking spread in Mary’s Victoria Sponge recipe and it produced a lovely textured sponge. So I have used baking spread in this recipe. But by all means, use butter if you prefer, but make sure it’s super soft.
125g caster sugar
125g baking spread (I use Nuttelex here in Australia)
2 free range eggs at room temperature
125g self raising flour
1/2 teaspoon baking powder
1 teaspoon almond extract
2 very ripe pears, peeled, cored and cut into chunks
100g sour cherries
Preheat oven to 170 degrees C. Butter a 21cm x 10cm loaf tin, or similar size.
Put everything except the cherries into the bowl of a food processor. Whizz until everything is combined. Don’t overdo it or the mixture will be tough.
Stir in the sour cherries.
Spoon the mixture into the loaf tin and place in the preheated oven. Bake for 20-25 minutes until a skewer inserted into the loaf comes out clean.
Cool completely in the tin before turning out as the loaf is quite fragile while warm.
Serve sprinkled with a little caster sugar. A dollop of cream or yoghurt would be nice – I had some passionfruit curd on hand so I smothered the loaf with a few spoonfuls!
This year I’m getting my Easter baking sorted early. And I’m also writing my Easter posts early too! So to get the ball rolling, heres a lovely Easter muffin recipe from a few years back.
It’s a great alternative – or addition – to hot cross buns, super simple muffins with all the flavour of hot cross buns. And the added bonus that they are dipped in cinnamon sugar to give a donut crunch on the top!
The mixture makes 6 large muffins or 12 normal size ones.
This mixture keeps really well in the fridge for a couple of days, so why not bake double the recipe and keep the remaining mixture in the fridge. That way you can have fresh muffins to bake on demand!
Ingredients 1 cup sultanas and raisins 1/3 cup Pedro Ximinez sherry or any sweet sherry 2 cups plain flour 3/4 teaspoon salt 1 teaspoon baking powder 1/2 teaspoon baking sofa 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon ground ginger 1/4 cup milk 2 large free-range eggs 1/4 cup vegetable oil 1/4 cup honey 1/4 cup golden syrup
For the topping 20g melted butter 2 tablespoons caster sugar 1 tablespoon cinnamon
Method Soak the sultanas and raisins in the sherry for half an hour or more, if you have the time. Preheat the oven to 180 degrees C. Grease the holes of a 6 or 12 cup muffin pan. Combine the dry ingredients in a mixing bowl. In a second bowl, beat the milk, eggs, oil, honey and golden syrup. Blend the wet ingredients with the dry, stirring for about 20 seconds. Gently stir in the fruit just until blended. Fill the holes of the prepared pan two-thirds full. Or fill a little higher if you like muffins that have a “muffin top”! Bake the muffins for 15-20 minutes, until a skewer inserted in the centre comes out clean. I check after 15 minutes. Ovens are variable, so you need to keep checking for doneness. When the muffins are clearly cooked, remove the muffin pan from the oven and allow the muffins to cool for 5 minutes before carefully removing them from the pan. Put the melted butter in a small bowl, and mix the caster sugar and cinnamon on a plate. While the muffins are still warm, dip the top of each one in butter and then in the sugar/cinnamon mixture. Serve warm or at room temperature, for morning tea, afternoon tea or anytime Easter snack.
Sourdough in all its forms is the best bread and I continue to add to my store of great stand by bread recipes. I don’t make as much wholemeal as I should – something I should do something about!
This is a lovely wholemeal sourdough loaf that is great for just about anything – fresh with butter or dipped in olive oil or toasted.
But it really makes great sandwiches. I’m particularly fond of an egg and mayo sandwich, as pictured here. But choose whatever filling you fancy.
It can be shaped as a batard in a proving basket and then baked in a pot, or equally baked in a loaf tin to make it easier to slice for the aforementioned sandwiches.
The recipe is based on my go-to sourdough method, with some tweaks for wholemeal. I have given instructions for both the batard in a cast iron pot and the loaf tin versions.
150g strong wholemeal flour
300g strong white flour
150g wholemeal sourdough starter
325g tepid water
2 teaspoons honey
Weighing, mixing, autolyse Weigh both flours into a large bowl. Weigh the sourdough starter and add, followed by the water. Add the honey. Mix everything together very roughly, in order to incorporate the ingredients.
Cover the bowl and leave for 30 minutes to autolyse. I use a clear plastic shower cap as a cover, as it fits nicely over most sized bowls. A plastic bag is fine too. The autolyse is an important step to activate fermentation.
After the autolyse add the salt to the mixture. Now you can choose to knead the mixture using a dough hook in an electric stand mixer, knead by hand or use the stretch and fold method, essentially a no knead way of developing gluten in the dough. I strongly advise using a dough hook in a stand mixer – I have a KitchenAid which I swear by. You can really develop the gluten in the dough, which makes the dough much easier to pre-shape and then shape. *
Kneading and proving Using a mixer, mix the dough for 6 minutes on the lowest speed, then 4 minutes on the next speed up. The dough should be lovely and stretchy, and pass the windowpane test. If you pull and stretch a small section, it should be translucent. Cover the bowl again and leave the dough in a warm place to prove for about 4 hours. I usually do a couple stretch and folds too – one straight after mixing, and one half way through the prove.
After the first prove of 4 hours the dough should have increased in size by about 50%.
Pre-shaping Carefully remove the dough from the bowl with the help of a dough scraper onto an unfloured work surface. Definitely no flour needed! I use an oversized wooden board, but a bench top will work too. The dough will be stretchy, and shouldn’t be too delicate, but don’t be too rough! Slide the scraper underneath the dough, lifting it from underneath. You will feel the scraper catch the dough as it lifts it up. I try not to remove the scraper, just move it round all of the dough in a circle. Sometimes the scraper sticks, and you need to pull it out, remove the sticky dough, and then go under again, but the more you move around the dough, the tighter the dough becomes and the less likely to stick. Do this circular movement with the scraper a few times until the dough forms a round, wobbly ball that roughly holds its shape. Leave for 20-30 minutes to let the gluten relax.
Shaping This is where you can shape for a batard in a proving basket to be baked in a pot or for a loaf tin. It’s important that you are super careful with the shaping as you don’t want to damage the dough you have worked so hard to develop.
Fo the batard shape, put the pre-shaped dough onto the work surface, lightly floured. Imagine the dough is sort of square shape. Take the two sides of the square shape that are opposite each other and gently stretch away from each other. Fold these stretched bits over each other in the centre of the dough. Turn the dough round 90 degrees and do the same with the other two sides of the square. Now that you have folded the 4 sides of the square, fold 2 of the opposing corners in the same way, and then fold the other opposing corners. Now roll up the dough like a Swiss roll, it doesn’t matter which side you roll up. Press the seam to seal.
If using a proving basket, carefully move the dough into a batard shaped proving basket, with the smooth side of the dough on the bottom and the seam side on top.
If using a loaf tin, butter a large loaf tin generously. Move the dough and place seam side down, into the tin.
Second proving While you can prove your dough for 2-3 hours at room temperature, I advocate the retarded or fridge prove, and this method serves me well. Leave the dough at room temperature for an hour then place in the fridge for 8-12 hours. Doing this at night works well as it allows you to bake your bread first thing the next morning.
Baking For the pot method, pre-heat your oven to really hot – 250 degrees C fan-forced. Put the pot in when you begin to pre-heat, and leave for 20-30 minutes.
Turn your dough out of the proving basket onto a thin flat baking tray or peel, well dusted with semolina. The pretty side of the dough is now on top. Open the oven and carefully take the lid of the pre-heated pot off. You can then slide the shaped dough into the hot pot.
At this point you can score the dough using a lame or a very sharp serrated edge knife. For a batard, score with 1 or 2 long cuts down the length of the dough. Put the lid back on the pot. Turn the oven to 220 degrees C fan-forced. Bake for 30 minutes, then remove the lid and bake for a further 20-30 minutes with the lid off. I have experimented endlessly with this latter baking time, and have come to the conclusion that the longer baking time gives a richer, browner loaf, which is what I prefer.
If baking in a loaf tin, pre-heat your oven to 250 degrees C fan-forced 30 minutes prior to baking. If you have one, use a baking or pizza stone. Place this in the oven at the time of pre-heating. Once the 30 minutes is up, to add steam to the oven, put a cast iron pan or a baking dish with water in it in the bottom of the oven. Put the loaf tin in the oven onto the heated stone.
Turn the oven to 220 degrees C fan-forced and bake for 45-50 minutes. The loaf should be dark brown on top.
For either the batard or the loaf, once cooked, remove from the oven, take out of the pot/tin and leave to cool for an hour.
Slice for sandwiches. Of course like any good sourdough, lovely with plenty of butter and home made jam!
*If you don’t have an electric mixer, I recommend the stretch and fold method – see previous post on Sourdough, Ultimate Bread here for how to do this. As for traditional kneading, there is plenty of information on the internet to guide you.
I visited Shetland pre-pandemic when we could travel from home in Australia to the UK. I was so taken with the islands – the breathtaking scenery, the wildlife, the history and culture and of course the food!
This recipe is based on a recipe called Yeast Buns from Margaret B Stout’s “Cookery for Northern Wives” published in 1925. This book documents many Shetland recipes and was an insight into traditional cooking.
I made and blogged the buns a while back, see here. I’ve made a few more tweaks this time. The original recipe makes a lot of buns! So this time I divided the recipe in two, making a batch of 12 buns and I also made a lovely large fruit bun, with lemon icing.
I converted the imperial measurements to metric. doing a little bit of rounding up or down, but as I wanted to keep the integrity of the original measurements, I didn’t change anything too drastically.
I’ve also adapted the recipe to make in a KitchenAid or similar.
I’ve tweaked the ingredients in these ways. I substituted instant yeast for fresh yeast. I added a lot more more dried fruit than in the original, adding extra fruit again for the large fruit bun. I also added some more flavour in the form of vanilla extract and almond essence, as well as cinnamon and allspice.
I made the large fruit bun in a paper panettone case, but you could make it in a large high sided cake tin. You would end up with a slightly wider bun, but with less height.
For the sponge
227g strong flour
9g instant yeast
1 teaspoon caster sugar
426 mls milk
567g strong flour
113g caster sugar
2 free range eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
2 teaspoons cinnamon
1 teaspoon allspice
100g candied orange
100g sour cherries (for the large bun)
1 tablespoon sugar
1 tablespoon milk
200g icing sugar
Juice of half a lemon
The ingredients (except for the cherries) are for both the little buns and the big one. Divide the mixture in half after proving and before shaping.
Here is the method, adapted from the rather scant instructions given by Margaret Stout.
For the sponge, sieve the flour into a large bowl, then add the yeast and sugar. Gradually add the lukewarm milk, stirring to make a smooth batter. Cover the bowl with plastic wrap or a tea towel or a disposable plastic shower cap. Leave to rise in a warm place for an hour.
Prepare the rest of the mixture. Put the flour, caster sugar and butter into the bowl of a KitchenAid fitted with a dough hook and mix until thoroughly combined. Add the sponge mixture, beaten eggs, vanilla extract, almond essence, cinnamon and allspice. Mix well, for for at least 5 minutes until the dough is elastic and passes the window pane test.
Cover the mixture in the bowl with plastic wrap/tea towel/plastic shower cap and leave to rise again for 1 ½ hours.
Remove the risen dough and stretch into a large rectangle. Scatter the sultanas, raisins and candied orange, a small amount at a time, over the dough, folding the dough over after each addition. You want to incorporate the fruit as evenly as you can into the dough.
Preheat the oven to 200 degrees C fan forced.
Now divide the dough into two.
Take one half of the dough and divide into 12 pieces. Shape each into a ball and place on a baking tray lined with baking paper. Cover the tray loosely with a tea towel or large plastic bag and prove for 30 minutes in a warm place.
Take the other half of the dough, and stretch into a large rectangle. Scatter the sour cherries a small amount at a time, over the dough, folding the dough over after each addition.
Shape the dough into a large ball and place in a panettone case or large cake tin. Cover with a tea towel or plastic bag and prove for an hour in a warm place.
When the small buns have proved, put them into the preheated oven and bake for 15 to 20 minutes, until the buns are a deep brown colour.
Remove the buns from the oven, and while warm, brush the tops of the buns with a tablespoon of sugar mixed with a tablespoon of milk.
When the large bun has finished proving, put it in the oven and bake for 20 -25 minutes or until a deep brown colour.
Remove the large bun from the oven and leave to cool.
For the icing, mix the icing sugar with the lemon juice to make a thick lemon paste. You may need to adjust either ingredient to get the right consistency.
If you think the buns need zhushing, you could drizzle a little of the icing for the big bun over the tops. I made this icing a little more “drippy” by adding in more lemon juice. However I iced some and also left some plain.
Both the small buns and the large bun keep well as they are enriched with milk, butter and eggs. They are quite soft, and they remain soft even after a couple of days.
You could eat either bun as is or butter liberally – I even toasted the small buns the next day and ate with lashings of butter!